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Thai Pumpkin Soup

Thai Pumpkin Soup
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Warm up your evenings with rich, creamy Thai Pumpkin Soup, a comforting dish blending naturally sweet pumpkin with fragrant Thai spices and creamy coconut milk. This simple and nourishing soup offers vibrant flavors, a silky texture, and is perfect as a nutritious dinner or flavorful starter. Ready in under 40 minutes, it’s an ideal cozy meal for chilly nights that is easily customizable to suit various dietary preferences.

Ingredients

Scale

Main Ingredients

  • 2 cups pumpkin, peeled and cubed (sugar pumpkin or kabocha recommended)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 to 2 tablespoons red curry paste (adjust to taste)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 3 cups vegetable broth
  • 1 tablespoon fresh lime juice
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Prepare the Vegetables: Peel and cube your pumpkin into bite-sized pieces. Finely chop the garlic and ginger to ensure their flavors infuse the soup evenly.
  2. Sauté Aromatics and Curry Paste: Heat a little oil in a large pot over medium heat. Add the garlic, ginger, and red curry paste, stirring frequently until fragrant and slightly toasted to unlock the spices’ full flavor.
  3. Add Pumpkin and Broth: Add the prepared pumpkin chunks and pour in the vegetable broth. Bring the mixture to a simmer and cook until the pumpkin is tender, about 15-20 minutes.
  4. Blend to Creaminess: Use an immersion blender directly in the pot or blend in batches using a regular blender until smooth and creamy, achieving the soup’s signature silky texture.
  5. Stir in Coconut Milk and Lime: Return the soup to the pot if needed and mix in the coconut milk. Warm gently, then add lime juice to brighten the flavors just before serving.

Notes

  • Choose sugar pumpkins or kabocha squash for best sweetness and creaminess.
  • Don’t skip the lime juice—it balances richness and enhances flavors perfectly.
  • Adjust soup thickness by adding more broth for a lighter texture or simmering longer for a thicker consistency.
  • Use fresh herbs like cilantro or Thai basil right before serving to lift the dish.
  • Start with less curry paste and adjust to control the spice level according to your taste.

Nutrition

Keywords: Thai pumpkin soup, coconut milk soup, red curry soup, vegan Thai soup, gluten-free soup, creamy pumpkin soup

Find it online: https://withnora.com/thai-pumpkin-soup/